So I’ve been toying with different ingredients for the past few years and I’ll probably continue to mess around with it. Today we have less ungodly ingredients to work with, but still, I can’t shake the feeling that when I eat those types of Mac & Cheese, I’m eating melted margarine. It was the real deal – a bright yellow log of pure processed fat.

That recipe is still the prototype for many a vegan Mac & Cheese recipe: lots of nooch, garlic, onions and, wait, what’s that? Half a cup of margarine?! This was the 80s and so it wasn’t even non-hydrogenated margarine.

So if you were all sitting around watching Evil Dead 2 on repeat, it was only a matter of time before a magical pot of Mac & Cheese would appear and swallow your soul. It was great for me back then because I always had a ton of people over, and you could make it for a crowd at the drop of a hat.

One of the first recipes I ever tried was from one of my all time favorites, the New Farm Cookbook. I don’t think vegans ever get sick of Mac & Cheese, or, “Cheeze” or whatever.

How to make mac n cheese tangier